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Particella 181

Brut / Valdobbiadene Prosecco Superiore DOCG Rive di Rua

Particella 181 shows in every glass its long wait to be ready, but above all it tells you about the strength and potential of our first family vineyard, located in Rua di Feletto. The iron-rich soil (Ferreti) gives it flavour and a fantastic persistence in the mouth. It is produced with a long Martinotti method and ages on the lees for about 6-8 months.

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Quantità
Cultivars Glera 100%
Location  Rua di Feletto 45°54′57.25″N  12°15′05.29″E
Altitude 180m above sea level
Soil Marl from volcanic origin with the presence of iron which gives a characteristic reddish color to the soil.
Average slope 40%
Average age of the plants 35 years old
Cultivation of the land  Mechanical and manual without the use of herbicides.
Training system Sylvoz
Harvest By hand, using crates.
Winemaking technique Sequential pressing of whole grapes and débourbage for at least 2 weeks.
Second fermentation Directly from the grape must using the Martinotti method. Contact on the lees for about 6-8 months. Static decanting without the use of adjuvants.
Character Elegant and creamy perlage. Sensation of ripe fruit with mineral and floral notes. The iron-rich soil confers sapidity and persistence to the palate.
   

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Alcohol content 11% vol
Total acidity  6,5 g/l
Residual sugar 5-7 g/l

 

From appetizers with prosciutto, melon and cured meats to fish and white meat dishes. Savoury pies, truffle risotto or fried seafood.

Sizes Packaging Gift packs
750 ml 6 horizontal bottles 1/2/3 lithographed
1/3/6 wooden
1500 ml 3 horizontal bottles individual litho or wooden
3000 ml individual bottle individual wooden
6000 ml (available on request) individual bottle individual wooden
Technical sheet
Cultivars Glera 100%
Location  Rua di Feletto 45°54′57.25″N  12°15′05.29″E
Altitude 180m above sea level
Soil Marl from volcanic origin with the presence of iron which gives a characteristic reddish color to the soil.
Average slope 40%
Average age of the plants 35 years old
Cultivation of the land  Mechanical and manual without the use of herbicides.
Training system Sylvoz
Harvest By hand, using crates.
Winemaking technique Sequential pressing of whole grapes and débourbage for at least 2 weeks.
Second fermentation Directly from the grape must using the Martinotti method. Contact on the lees for about 6-8 months. Static decanting without the use of adjuvants.
Character Elegant and creamy perlage. Sensation of ripe fruit with mineral and floral notes. The iron-rich soil confers sapidity and persistence to the palate.
   

Download PDF

 

Alcohol content 11% vol
Total acidity  6,5 g/l
Residual sugar 5-7 g/l

 

From appetizers with prosciutto, melon and cured meats to fish and white meat dishes. Savoury pies, truffle risotto or fried seafood.

Sizes Packaging Gift packs
750 ml 6 horizontal bottles 1/2/3 lithographed
1/3/6 wooden
1500 ml 3 horizontal bottles individual litho or wooden
3000 ml individual bottle individual wooden
6000 ml (available on request) individual bottle individual wooden

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